Description
This hearty Chicken Enchilada Soup is a flavorful Tex-Mex inspired dish combining tender shredded chicken, black beans, corn, and bold enchilada sauce in a comforting one-pot soup. Ready in just 35 minutes, it’s perfect for a quick, satisfying meal topped with melted cheese, avocado slices, and fresh cilantro.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth (low-sodium recommended)
- 1 (10 oz) can red enchilada sauce
Protein and Vegetables
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 cups shredded cooked chicken
Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Garnishes
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or cheddar cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper and cook for about 5 minutes until softened and translucent.
- Add Garlic: Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to brown the garlic.
- Add Broth and Sauce: Pour in chicken broth and enchilada sauce. Stir in cumin, chili powder, dried oregano, salt, and pepper until fully combined.
- Simmer Soup: Bring the mixture to a gentle simmer over medium heat, then stir in the black beans, corn, and shredded chicken.
- Develop Flavors: Reduce heat to low and let the soup simmer uncovered for 15 to 20 minutes to allow the flavors to meld.
- Finish with Cilantro: Stir in the fresh cilantro just before serving and adjust seasoning to taste.
- Serve: Ladle soup into bowls and top with shredded cheese. Serve immediately with any desired additional toppings such as avocado slices.
Notes
- Rotisserie chicken saves prep time and adds great flavor.
- For a spicier version, add diced jalapenos or use hot enchilada sauce.
- For a creamy finish, stir in 1/2 cup sour cream or heavy cream at the end.
- Always add cheese on top of individual bowls rather than into the pot to prevent clumping.
- If soup tastes flat, add a squeeze of fresh lime juice. If too salty, simmer a diced raw potato in the soup for 10 minutes then remove before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Chicken Enchilada Soup, Tex-Mex soup, chicken soup, enchilada sauce soup, black beans, quick soup, one-pot meal, comfort food, shredded chicken soup
